Plains Tribes Venision and Wild Rice Stew

Recipe By : LIHA’s Family Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Meat Dishes Main Dishes
Soups Stews Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds shoulder of venision — cut in 2″ squares
2 quarts water
2 yellow onions — peeled and cubed
2 teaspoons salt
1/8 teaspoon black pepper
1 1/2 cups wild rice — washed

Place the Venision, water and onions in a large, heavy kettle and simmer,
uncovered for 3 hours or until venision is tender. Mix in the salt, pepper
and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer,
uncovered for about 20 minutes more or until rice is tender and most the
liquid is absorbed.

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Per serving: 926 Calories; 3g Fat (3% calories from fat); 37g Protein; 195g
Carbohydrate; 0mg Cholesterol; 4343mg Sodium

Popularity: 8% [?]

Title: Old Virginia Wassail
Categories: Punch, Hot beverag, Apples
Yield: 30 servings

2 qt Sweet apple cider
2 c Orange juice
1 c Lemon juice
4 c Pineapple juice
Sugar to taste
1 Stick of cinnamon
1 ts Whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and
sugar in stainless steel percolator. Place cinnamon and cloves in
percolator basket; perk 18-20 minutes. YIELD: Serves 30 when using
4-ounce cups of Old Virginia Wassail.

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Popularity: 5% [?]

Title: French Meatball Soup
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice; 1 ds Each garlic, parsley,
nutmeg
2 oz Ground Beef round; 2 tb Dry red wine;
1 tb Egg; (raw beaten) 1 1/4 c Beef broth;
1 tb Onion; grated Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into
small meatballs. Add wine to broth; bring to boil. Drop meatballs
into hot broth, one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well. Combine
meatball ingredients as above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil again. Hold
10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Popularity: 12% [?]

MOROCCAN GARBANZO BEANS WITH RAISINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 t Ground turmeric
1 t Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice

Cook onions and garlic in oil in 3 quart saucepan, stirring frequently
until tender, about 7 minutes. Add remaining ingredients except garbanzo
beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash
is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in
garbanzo beans. Serve over rice.

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Popularity: 12% [?]

CORN CHOWDER (C) (LACTO)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Celery — finely chopped
2 tb Onions — finely chopped
2 tb Green bell peppers — finely c
10 oz Frozen whole kernel corn
1 c Peeled — diced potatoes
2 tb Chopped fresh parsley
1 c Water
1/4 ts Salt
1/8 ts Fresh ground black pepper
1/4 ts Paprika
2 tb Flour
2 c Evaporated skim milk
2 c 1% lowfat milk — or skim milk

Altered from original recipe to reduce fat %. Add a
mixed green salad, whole grain bread plus a fruit for
a satisfying supper. . . Put celery, onion, and green
pepper in a pan sprayed with Pam and saute for 2
minutes. Add corn, potatoes, water, salt, pepper and
paprika. Bring to a boil; reduce heat to medium; and
cook, covered, about 10 minutes or until potatoes are
tender. Place 1/2 cup milk in a jar with tight
fitting lid. Add flour and shake vigorously. add
gradually to cooked vegetables and add remaining milk.
Cook stirring constantly until mixture comes to a boil
and thickens. Serve garnished with chopped fresh
parsley. Nutrition (per serving): 274 calories Total
Fat 2 g (7% of calories) Source: National Heart, Lung
and Blood Institute :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Popularity: 6% [?]

FRENCH CANADIAN PEA SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried peas
8 c -Water
1/2 lb Salt pork-all in one piece
1 Onion, large — chopped
1/2 c Celery — chopped
1/4 c Carrots — grated
1/4 c Parsley — fresh,chopped
1 Bay leaf — small
1 t Savory, dried
-Salt and Pepper

“Newfoundland Pea Soup is very similar, but usually
includes more vegetables such as diced turnips and
carrots, and is often topped with small dumplings.
This soup is very good reheated.. The most authentic
version of Quebec’s soupe aux pois use whole yellow
peas, with salt pork and herbs for flavour. After
cooking, the pork is usually chopped and returned to
the soup, or sometimes removed to slice thinly and
served separately. Instead of fresh or dried herbs,
herbes salees (herbs preserved with salt) are often
used; they are available commercially or made at home.
Pea soup remains a popular dish in restaurants where
tourists enjoy a true taste of old Quebec. In some
variations, a little garlic, leeks, other vegetables
or a ham bone are added for flavour. For a thicker
consistency (though this is not traditional) a cup or
two of cooked peas can be pureed then returned to the
soup.”

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley,
salt pork, onion, celery, carrots, parsley, bay leaf,
savory and 1 tsp salt. Bring to a boil; reduce heat
and simmer until peas are very tender, about 2 hours,
adding more water if needed. Remove salt pork; chop
and return to soup. Discard bay leaf. Season to taste
with salt and pepper. MAKES 8 SERVING:

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Popularity: 12% [?]

Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

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Popularity: 20% [?]

Title: Meat Cakes
Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
Yield: 18 meat loave

1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
1/2 lb Bulk Italian sausage 1/2 ts Dried sage
1/2 c Minced onion 1 c Unsweetened applesauce
1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
1 ts Salt 1/2 c Unprocessed bran

Preheat oven to 350 degrees F.
Mix all ingredients together well.
Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
Bake at 350F. until done, about 1 hour. Remove from muffin tins.
Serve hot or cold. Note: Nice for a picnic.
Yield: 16 meat cakes Nutrient analysis of
1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
41 mg cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
Margie, MS

Posted by Dar Rains Reposted by John Davis

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Popularity: 20% [?]

BELGIAN ENDIVE AND HAM AU GRATIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm Head belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham
SAUCE
2 tb Butter or margarine
1/4 c Flour
1 1/4 c Milk
1/2 c To 3/4 c grated cheddar or
-gruyere cheese
TOPPING
1/2 c To 3/4 c fresh soft bread
-crumbs
1/4 c Grated cheddar or gruyere
-cheese
2 Tomatoes

Trim the bottom of the endive heads and remove the outer leaves if
necessary. Cook in boiling salted water with a squeeze of lemon juice for
about 15 minutes until JUST tender. Drain well and wrap each head of endive
in a slice of ham, then put into the baking dish. Prepare the sauce while
the endive is cooking. To make this, heat the butter in a saucepan. Remove
from heat, stir in the flour, return to the heat and cook for several
minutes. Remove from heat and blend in the milk. Stir over a low heat
until thickened, add seasoning and 3 tbsp of the endive stock. Add the
cheese to the sauce, pour over the ham and endived. Top with crumbs and
cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
As soon as cooked. This also make a good hors d’oeuvre for 8. Serves 4.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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Popularity: 5% [?]

APPLE RED CHILE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled,
-cored and coarsely chopped
4 Fresh red chilies (or
-hydrated dried chilies),
-diced
1/2 c Brown sugar
1/3 c Cider vinegar
8 Cloves garlic, minced
1 c Water
1 tb Chopped fresh marjoram
1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a
heavy saucepan with sugar, vinegar, garlic and water.
Bring to boiling over medium heat, lower the heat,
partially cover the pan and simmer, stirring
occasionally, for 30 minutes.

Stir in marjoram and add pine nuts. Allow to cool,
then refrigerate. Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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Popularity: 10% [?]